Featured Pinch Tips Video
- eggs, separated
- 1/2 c
- flour plus 1 tablespoon
- 1-1 1/2 tsp
- vanilla extract
- 2-2 1/2 c
- 1 3/4 c
- 6 Tbsp
- butter, softened
- 1/2 c
- cocoa, unsweetened plus 1 tablespoons
- egg whites for meringue
- pinch of salt
1Bake pie shell.
2Combine above ingredients and cook on high until it begins to boil, turn to medium until thick. Pour into pie shell after cooling slightly.
3When completely cooled make egg white meringue sealing edges and bake until as brown as desired.
4I sometimes use cool whip as topping because my children never liked meringue. If using cool whip keep refrigerated.
Makes 1 large or 2 small pies.
I use a whisk to stir while cooking and cooling enough to put in pie shells to make consistency smooth.
This also makes a delicious creamy vanilla sauce that I use for banana pudding. Just leave out cocoa, cook to desired consistency for pudding and pour over wafers and bananas.
6**To make coconut pies,(leave out cocoa) add 1 to 1-1/2 cups (or as much as you like) coconut, change vanilla to 1/2 teaspoon and add 1/2 teaspoon coconut extract.
Add coconut after cooking and I also sprinkle coconut on top of meringue or cool whip.